Pineapple & Cinnamon Glazed Potato Patty Stuffed with Kale & Spring Onions

This was so much fun!! Last week Shalini, admin of Euphoric Delights, a FB community, sowed the seeds for creativity & excitement. She posted this vegetarian basket and asked for creative twist that members would come up with out of these mystery ingredients. If you have watched Chopped on Food Network before, you know how chefs open the basket to find mystery ingredients and prepare a creative coarse for the judges in just 30 minutes.

It was great to read all ingenious and innovative ideas from other members of the group. While I suggested my take on the mystery basket, I immediately went to sprouts market to buy the ingredients to put the dish in front of my judge, my husband (who is also a Food Network's Chopped Fan)! :)

Here are my mystery ingredients:

I started by prepping pineapple for a glaze for potato patty and to make pineapple-cilantro chutney.

I really like my pineapple corer!

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/4 inch ginger and 1/4 tsp. salt to form a smooth paste.

Grill Pineapple Slices.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 3 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:

Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.

Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly, but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time.

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.

Enjoy!!!

Shopping list and recipe to make 6 Pineapple & Cinnamon Glazed Potato Patties Stuffed with Kale & Spring Onions

1 pineapple

1 bunch kale

1 bunch spring onions

1/4. tsp. cinnamon powder

salt the taste

1/2 tsp. chilli powder

2 green chillies

1/2 cup cilantro

4-5 tsp. oil

1/4 tsp. cumin seeds

1/4 inch ginger

To make the glaze:

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 2 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:
Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.
Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly,but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time. 

Grill few pineapple slices.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/2 inch ginger and 1/4 tsp. salt to form a smooth paste.

To assemble:

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.